~ A blog about food, traveling & the art of a vegetarian lifestyle

Cauliflower & Chickpea Curry

Here is a recipe I found in a Cooking Light magazine. I have altered the recipe and added my own twists but I felt I should mention where I found the origins of this dish. It seems fitting to be my first recipe because it’s a curry which is one of my favorite things to make. I love curries because you can make curry in a thousand different ways. This here is an Indian curry and is great to serve with toasted pita bread or rice.

Cauliflower and Chickpea Curry

1 tablespoon canola oil

2 cups chopped onion

Cauliflower & Chickpea Curry

1 cauliflower head (*)

1 tablespoon finely chopped ginger

1 tablespoon minced garlic

1 teaspoon cumin

1 teaspoon coriander

¾ teaspoon turmeric

¼ teaspoon cayenne pepper (*)

½ teaspoon cardamom (*)

½ teaspoon salt

1 (3 inch) cinnamon stick OR about ½ -1 teaspoon cinnamon

1-1/2 cups water (*)

1 15oz. can of chickpeas (garbanzo beans) drained and rinsed

1 15oz can crushed or diced tomatoes with juice

1/3-cup raisins (*)

¼-1/3 cup cilantro, chopped

¼ cup of raita or nonfat plain yogurt

To make curry, heat a large pot over medium-high heat. Add the oil and the onions, sautéing until translucent. Next add the chopped up head of cauliflower and sauté with onions for 5 or so minutes. To the pan add next the ginger, garlic and spices, through the cinnamon, cooking for a minute or so until the spices become aromatic and are slightly toasted. Next add the water, chickpeas and tomatoes. Bring to a boil and cover with a lid for about 8-10 minutes or until the cauliflower is soft. Then remove the lid and stir in the raisins and cilantro cooking the curry down until slightly thickened and some of the water has evaporated. Remove the cinnamon stick, if used. Spoon curry over rice or toasted pitas and add a dollop of pre-made raita sauce or nonfat plain yogurt. Serves 4

Authors Note: This dish is delicious and makes great leftovers. If you do not like and/or have cauliflower substitute with other veggies such as sweet potatoes, broccoli and peppers. Use what you have on hand.

* Omit the yoghurt = vegan

(*) Indicates my changes to the Cooking Light recipe

And this is how I enjoyed this meal...out on the porch with a glass of wine!